Description
Coconut Milk Mini Cheesecakes are a delightful dairy-free dessert that brings the creamy indulgence of traditional cheesecakes without the guilt. Each bite is a harmonious blend of rich coconut flavor and smooth texture, perfect for any occasion. These mini treats are simple to make and can be customized with your favorite toppings, making them an ideal choice for gatherings or quiet evenings at home.
Ingredients
Scale
- 1 cup full-fat coconut milk
- 8 oz dairy-free cream cheese
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 cup graham cracker crumbs (gluten-free if desired)
- 2 tbsp melted coconut oil
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, mix graham cracker crumbs, melted coconut oil, and maple syrup until combined. Press into each muffin liner to form a crust.
- In another bowl, blend coconut milk, dairy-free cream cheese, maple syrup, and vanilla extract until smooth.
- Pour the filling over each crust until three-quarters full. Smooth tops with a spatula.
- Bake for 20-25 minutes until edges set but centers remain jiggly.
- Allow to cool completely, then chill in the refrigerator for at least two hours before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Dairy-Free
Nutrition
- Serving Size: 1 mini cheesecake (60g)
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg